Deep Dive - Energy and water management

Energy and water management in the food industry are the decisive factors for the future. The costs for energy and water are rising. This leads to an increasing financial burden for the companies and their customers. How can the consumption of the two working materials be reduced? Which innovative technologies can be used to produce as much food as possible with a minimum of energy and water? What approaches already exist for energy and water management in the food industry? 

Exciting research topics in the field of energy and water management will be presented in the lecture. 

Sustainable french fry and potato chip production made possible by pulsed electric fields

Madita Kirchner, Food Engineer, Elea Technology GmbH, Quakenbrück, Germany

Utilization of cooling energy when vaporizing cryogenic gases

Dr.-Ing. Amine Ben Souissi, Offer Designer Food & Pharma Central West Europe, Air Liquide Deutschland GmbH, Düsseldorf, Germany

Optimised Coffee Roasting Through Digital Twin-based Model Predictive Control

Dr.-Ing. Dennis Pierl, Research Associate, Institute for Automation, University of Bremen, Bremen, Germany 

Sebastian Tück, Research Engineer, Probat SE, Emmerich am Rhein, Germany

Moderation:

Anne Kokenbrink, Editor, Frankfurter Allgemeine Zeitung GmbH, Frankfurt am Main, Germany

organised by DLG e.V.